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Southern Cornbread Dressing

Updated: Dec 8, 2020


1 pkg herb seasoning

2 cups chopped celery

1 large chopped onion

4 cups chicken stock

1 teaspoon sugar

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon sage (optional)

1 cup chicken shredded

1 tablespoon poultry seasoning

5 beaten, 2 for cornbread 3 for dressing eggs

1 cup self rising cornmeal

1/2 cup self rising flour

3/4 cup chicken shredded

2 tablespoons vegetable oil

1/3 cup water

4 tablespoons butter

1/3 cup milk

2 Cornbread mix packages (Jiffy)


Preheat oven to 350 °F.

In a large bowl, combine cornmeal, flour, salt, pepper, sugar, and water. Place in a pan and cook for 7-10 minutes. Chop onions, celery, and sage. Place the items in a food processor until the desired consistency is reached and pour into a bowl.

Add cornbread mixture to the vegetable mixture. Add the shredded chicken. Add the stock, mix well, and add salt, pepper, and poultry seasoning. Add 3 eggs and mix well. Mix the jiffy mix per the box instructions. Add the cornbread mixture to the other ingredients. Pour mixture into a greased 9x13 pan and bake until dressing is cooked through, about 45 to 60 minutes.


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